CHOCOLATE MASCARPONE CHEESECAKE

WITH FRUIT AND NUTS

SERVED WITH CREME FRAICHE

Serves 6-8

This is quite simply a chocolate cheesecake to die for.  If you like dark chocolate, if you like dark chocolate with fruit and nuts, and if you like luscious, velvet-textured mascarpone, need I say more...

For the base

4oz (110g) Rustic biscuits

1 x 50gpacket chopped toasted hazelnuts

1oz (25g) butter, melted

For the cheesecake

1 x 100g pack deluxe continental cooking chocolate

1 x 250g tub mascarpone

1 x 100g packet whole hazelnuts

1 x 2OOg tub fromage frais (8%fat)

2 eggs, size 1

1 ½ oz (40g) caster sugar

2oz (50g) raisins

For the chocolate curls

1 x 150gpack deluxe dark chocolate (red and gold pack)

1 x teaspoon cocoa powder

To serve

1 x 500ml tub crème fraiche

You will need a 7in x 3in (]8 cm x 7. 5cm) deep (preferably springform) cake tin; if shallower than this, line the sides with baking parchment.

Preheat the oven to gas mark 2, 300'F, 150'C

First of all place the whole hazelnuts in the oven and toast to a golden brown; use a timer and have a look after 10 minutes, giving them 5 extra minutes if they need it.  Then remove them from the hot tray to cool.  Meanwhile, make the base of the cheesecake by crushing the biscuits with a rolling pin - not too finely, though, as it's nice to have a fairly uneven texture.  Scoop all the crushed biscuit crumbs into a bowl, then add the chopped hazelnuts and melted butter and mix everything very thoroughly before packing into the base of the cake tin, pressing it very firmly all over.

Now pop the tin into the fridge while you make the filling.  To do this you first need to place 2in (5cm) of water in a saucepan and then put the saucepan on to heat.  Meanwhile, break the continental chocolate into small squares and place these in a bowl.  As soon as the water is boiling remove the pan from the heat and place the bowl on top until everything melts.  Don't be tempted to put the bowl on top of the boiling saucepan; because of the high cocoa solid content this chocolate mustn't get overheated.

Now spoon the mascarpone and fromage frais into a large bowl and whisk them both together, preferably with a hand whisk, until they are smooth. Then add the eggs and sugar and give it another good whisking before adding the melted chocolate. Using a rubber spatula, so that you get all the chocolate from the basin, lightly fold in the chocolate, then add the raisins and hazelnuts. Now remove the tin from the fridge and pour the mixture into it, smoothing it out with the back of a spoon. Now place it in the oven and bake for 1 ¼ hours. After that, turn the oven off, but leave the cheesecake in until completely cold – it sets as it cools and prevents cracking.

For the chocolate curls

Melt the chocolate as above, then pour on to a flat, smooth surface (a plate will do). It should form a circle about 6” (15cm) diameter and ¼” (5mm) thick. Place in the fridge to chill for 45 minutes to one hour. The chocolate should be set hard enough so that it does not leave an indentation if you press the surface.

Now take it from the fridge. Use a cheese slicer to make curls, or use a knife. Hold the blade in both hands, pull it along the chocolate, towards you, and it should curl up. If you end up with a pile of chocolate savings, it will look just as nice! Place them in a rigid plastic container and store in the fridge until needed.

To serve, sprinkle the surface with chocolate curls, dust with a sprinkle of cocoa powder and serve in slices with crème fraiche handed round separately.